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My Caesar Salad

cook:

30 min

0.0

(1)

If your left with a day-old challah, you should turn it into croutons. Challah is a great bread for croutons because it easily absorbs seasoning and can toast in the oven on low heat for a while. I made mine with Za'atar, but I encourage you guys to get creative and try whatever comes to your mind. And what can you do with these croutons? First- snack them as is! They are so yum and crunchy! You can also add them to a soup or a bomb Caesar salad.

1 salads

US

original

metric

Picture for My Caesar Salad

1 salads

US

original

metric

Ingredients

For the croutons

leftover challah

400 gr leftover challah

water

50 ml water

olive oil

50 ml olive oil

of Za'atar

1 tablespoon of Za'atar

of salt

1 tablespoon of salt

For the salad

romaine lettuce

3 romaine lettuce

anchovies

6 anchovies

garlic

1 clove garlic

Two free  range egg yolks

Two free range egg yolks

of mustard

1 tablespoon of mustard

extra virgin olive oil

25 ml extra virgin olive oil

vegetable oil

25 ml vegetable oil

Lemon juice

Lemon juice

A lot of Parmigiano Reggiano

A lot of Parmigiano Reggiano

Black pepper

Black pepper

Salt

Salt

Directions

Step 1

Cut the challah into little cubes. Mix olive oil, water, za'atar, and salt.

leftover challah

400 gr leftover challah

olive oil

50 ml olive oil

water

50 ml water

of Za'atar

1 tablespoon of Za'atar

of salt

1 tablespoon of salt

Step 2

Toss the challah cubes in the olive oil- za'atar mix.

Step 3

Place on a baking tray. Bake for an hour at 300F or 150C. Mix them every 20 min to get an even toasting.

Step 4

Make the Caesar salad: cut the anchovies and the garlic into small pieces.

anchovies

6 anchovies

garlic

1 clove garlic

Step 5

Spread some salt on top of the garlic and smash it into a smooth paste with your knife. Add the anchovies and keep going until both become one.

anchovies

6 anchovies

garlic

1 clove garlic

Salt

Salt

Step 6

In a bowl, mix the egg yolks, mustard, and lemon juice.

Two free  range egg yolks

Two free range egg yolks

of mustard

1 tablespoon of mustard

Lemon juice

Lemon juice

Step 7

While whisking, add the oil drop after drop. By doing this step slowly, you create a perfect emulsion between the oil and the rest of the ingredients.

extra virgin olive oil

25 ml extra virgin olive oil

vegetable oil

25 ml vegetable oil

Step 8

Add the anchovies-garlic paste, mix well.

Step 9

Add sh*t lots of Parmigiano Reggiano and black pepper. Mix the sauce.

A lot of Parmigiano Reggiano

A lot of Parmigiano Reggiano

Black pepper

Black pepper

Step 10

Cut the romaine lettuce to quarters. Toss them in the Caesar sauce.

romaine lettuce

3 romaine lettuce

Step 11

Add the challah croutons and toss them in the salad.

Step 12

Spread more Parmigiano Reggiano and eat right away!

Step 13

YASSS!

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